ASB focuses on the future with new leadership

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ASB focuses on the future with new leadership

6 Mar 2023

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

CHICAGO — At the close of the American Society of Baking (ASB)’s BakingTECH conference, held Feb. 28-March 2 in Chicago, the association placed an emphasis on innovation and change as it heads into its 100th year.

Kent Van Amburg retired from his post after 13 years as executive director, handing the reins to Kristen Spriggs, who was hired in January as his successor. Spriggs participated in a listening tour shortly after she was hired, visiting with key industry associations and media partners to gain insight into the industry prior to attending BakingTECH.

At the closing general session, Spriggs addressed ASB members with a message that looked to the future while embracing time-honored traditions.

“I am excited about all the future possibilities we have together,” Spriggs said in her address. “And I’m so proud to help us reach our fullest potential together.”

Based on feedback from members, Spriggs plans to focus on three key areas: respecting the history of ASB, addressing emerging trends and evergreen challenges, and emphasizing development for the next generation of young professionals in the industry.

“I look forward to coming back to BakingTECH every year and celebrating this amazing community,” Spriggs said. “We’ll be high-fiving our growth, the exciting things we’ve launched, and the partnership and collaboration we’ll have created in the industry.”

Eric Lewis, VP of quality assurance for Thomasville, GA-based Flowers Foods, is taking the helm as chairman of the board and has announced future changes to BakingTECH, which has traditionally been held in early spring in Chicago.

While BakingTECH will remain the same in 2024 — taking place Feb. 27-29 at the Chicago Hilton — the event will move to Orlando in 2025, and is scheduled for Feb. 16-18. The event will then return to Chicago Feb. 17-19, 2026, but relocate to The Sheraton Grand Chicago.

Program planning is underway for the 2024 conference, which will be led by program chair Kayla Davey, account manager for IFF.

“We are already hard at work planning a meaningful conference for 2024,” Davey said. “It will be the kickoff celebration of the 100th year of ASB, and we look forward to celebrating our history while we look forward to the future.”

Executive Committee

Chairman – Eric Lewis | Flowers Foods

1st Vice Chairman – Xochitl Cruz | Bimbo Bakeries USA

2nd Vice Chairman – Monica Kline | The Ensol Group

3rd Vice Chairman – Matt Bowers | New Horizons Baking Co.

Treasurer – Sarah Tsocanos | Campbell Snacks

Board Members

Brittny Stephenson Ohr | Sugar Foods Corp | immediate past chairman

Harrison Helmick | student

Dave Krishock | Grain Craft

Jeremiah Tilghman | Better Butter

Tim Gentry | Flowers Foods

Theresa Watkinson | Aladdin Bakers

Rod Cunha | Bimbo Bakeries USA

Marissa Stubbs | Caldic North America

Danielle Wedral Licata | Jungbunzlauer

Amy Estrada | Eaglestone

Mike Scouten | Middleby

Bruce Campbell | AMF Bakery Systems

Scott Houtz | Air Management Technologies

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